Tag Archives: easy dessert recipes

Kirsten Tibballs’ Chocolate Eclairs Recipes from Cake Bake and Sweets Show

Kirsten Tibballs - Eclairs

Choux Pastry

160g Full Cream Milk
160g Water
5g Salt
5g Caster Sugar
120g Callebaut Mycryo Cocoa Butter
180g Plain Flour
300g Whole Eggs

Place the milk, water, salt, sugar and cocoa butter in a saucepan and bring to a boil. Once boiling turn off the heat and add in the sieved flour then turn the heat back on. Vigirously stir the choux pastry until it has a light oily sheen on the surface.

Remove from the heat and transfer the mixture to a mixing bowl with a paddle attachment. Break up the eggs and slowly add them in. Ensure that each addition of egg is completly mixed in before you add any more. Test the consistancy of the choux pastry before adding in all the eggs; once the mixture very slowly slides off a spoon it is ready to pipe.

Prepare a tray by greasing it and dusting with flour and marking where you will pipe your eclairs with a plastic scraper. Place a choux pastry piping tip into a disposable piping bag and fill with the prepared choux pastry. Pipe the choux pastry into straight even lines using your marked tray as a guide. You can freeze the eclairs before baking.

Do not open the oven door during the baking process or until the eclair have completely risen and are golden brown. Bake at 170°C for 10 minutes then drop the oven temperature to 150°C and continue to bake for a further 15 minutes, then once again drop the oven temperature to 130°C for a further 10 minutes. Once the eclairs are baked open the door to release the steam and continue to dry the eclairs out for a few minutes.

Chocolate Eclair

Milk Chocolate Honey Creamer

222g Bulla Thickened Cream 35% Fat
55g Egg Yolks
20g Honey
100g Callebaut 823 Milk Couverture 33.6%
80g Callebaut Sao Thome Dark Couverture 70%

In a medium saucepan bring the cream to a boil. In a large bowl mix the egg yolks and honey together with a whisk. Pour the boiled cream over the egg yolk and honey mixture. Place it back on the stove and, while stirring continuously, re-heat the mixture to 80°C to produce an anglaise. Strain the anglaise over the two chocolates and whisk until all the chocolate is melted.

Salted Caramel

180g Caster Sugar
185g Bulla Thickened Cream 35% Fat
1 Vanilla Bean
2g Maldon Sea Salt
50g Honey
50g Liquid Glucose
100g Callebaut 823 Milk Couverture 33.6%

IMG_7866aPlace the caster sugar in a large saucepan and on a medium heat melt and caramelise the sugar while gently stirring. At the same time in a separate saucepan, boil the cream with the cut and scraped vanilla bean. Once all the sugar is fully dissolved and caramelised pour the boiling cream over the caramelized sugar and whisk until combined. Add in the honey, glucose and sea salt cool to 80°c then pour over the milk couverture. Place in a bowl and cover with plastic wrap so it touches the surface. Store at room temperature.

Honeycomb & Chocolate Eclair

Honeycomb

160g Caster Sugar
40g Honey
60g Liquid Glucose
30g Water
8g Bicarbonate soda

Place the sugar, honey, glucose and water in a medium saucepan and stir until it starts to boil. Once boiling, stop stirring the mixture and continue heating. When it reaches 157°C sieve in the bicarbonate soda and whisk slightly to incorporate. Pour onto a Demarle Silpat mat until cool. Break up into small pieces.

Note: The honeycomb must be sealed as soon as it cools to avoid it absorbing moisture and going soft.

Milk Chocolate Honey Creamer

222g Bulla Thickened Cream 35% Fat
55g Egg Yolks
20g Honey
100g Callebaut 823 Milk Couverture 33.6%
80g Callebaut Sao Thome Origine Dark Couverture 70%

In a medium saucepan bring the cream to a boil. In a large bowl mix the egg yolks and honey together with a whisk. Pour the boiled cream over the egg yolk and honey mixture. Place it back on the stove and while stirring continuously re-heat the mixture to 80°C to produce an anglaise. Strain the anglaise immediately over the two couvertures and whisk until all the chocolate is melted. Cover with plastic wrap and store in the fridge for a minimum 1.5 hours until it firms up.

Garnish

QS Callebaut 811 Dark Couverture 53.7%
QS Black Oil Based Colour
QS Hazelnut Oil

Chocolate Mushrooms/ Chocolate Bamboo

QS Gold Leaf
QS Chocolate Crumb
QS Chopped Pistachios, Coated in Green Pistachios
QS Gold Kipetti

Assembly

IMG_7838aIt’s up to you what you fill your eclair with; you can use all three fillings or just one. Place three holes in the base of your eclair using a 1cm piping tube and firstly pipe a small amount of salted caramel into each hole. Break the honey comb into small pieces and place into the eclair and then fill with milk chocolate honey creamer. Temper the dark couverture and sieve in some oil based black colour and dip the top of the eclair into the prepared couverture. Before it sets place either chocolate mushrooms or bamboo on top and allow to set. Brush the eclair with oil, and on the mushroom eclair, sprinkle the different garnishes on the surface.

Note: For detailed instructions on making the mushrooms you can subscribe to Savour’s online classes and watch the Eve video. The bamboo video will be added to our online classes library in a few weeks.

Almond Cake – Petit Fours Recipe

Almond-Cake---Petit-FourIt’s all about ‘Soul’ with this light, easy and delightful petit four. A delicious recipe for you to serve with coffee or to savour on it’s own.

SOUL

Almond Cake
1100g Odense almond paste 60%
600g Eggs
300g Melted unsalted butter at 30°C

Beat almond paste until completely Smooth and add eggs very slowly to avoid lumps. Finally add melted butter.
Place the mix in Demarle Flexipan
alternate bake proof mould.
Cook at 180°C for about 40 minutes
depending on your oven.

Strawberry Confit
180g Boiron Strawberry Puree
120g Strawberries, diced
3g Mint Leaves
15g Citrus Pectin
60g Caster Sugar
6g Lemon Juice

Combine strawberry puree, and mint leaves, bring to a boil.
Strain the strawberry puree mixture through a chinoise into another small pot.
Add small diced strawberry and bring the mixture back to boil. Mix pectin and sugar. Then, gradually add to boiling strawberry puree mixture. Boil for 2 minutes and add lemon juice.

Chocolate Mousse
300 g Caster sugar
90 g Water
270 g Whole eggs
120 g Egg yolks
720 g Dark couverture chocolate Madagascar 66% cocoa
960 g Whipped cream

Beat the eggs and egg yolks with an electric mixer. Cook the sugar with the water at 118°C then pour over the whisked eggs and yolks to make a bombe mixture. Continue whisking until completely cold. Melt the chocolate at 36°C. Incorporate 1/5 of the whipped cream into the chocolate; add the bombe mixture then the rest of the whipped cream. Pipe into Demarle flexipan sphere mould.

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